Be sure to leave your kitchen while these apple pecan cinnamon roll cupcakes are baking. When you reenter the room, you’ll get to experience a sensational smell that is so strong you can almost see it cartoonishly wafting from your oven directly to your nose. When the cupcakes are done, quickly drizzle the tops with apple cider glaze. Then, dive into your works of art, making sure to lick the warm, gooey apple cinnamon pecan filling off of your fingers as you go. If you somehow have any cupcakes left over, you can reheat them in the microwave for a few seconds before serving.

Whether or not you make the cinnamon rolls, I’d highly recommend trying out the simple apple cider glaze. The apple cider glaze would be outstanding on my gingersnap cookies.

Spread the pecan/apple mixture evenly over the dough, leaving about an inch empty on all sides.

Roll dough over itself from back to front along the long side of the rectangle to form a log.

Slice the log into 24 even pieces.

Line cupcake tins with cupcake liners and place each piece of the log in a cupcake liner. If they don’t fit, fold the ends together to make a “C” shape. The pieces should come to about the top of the liners.

Cover the cupcake tins and set in a warm place to rise for another 40 minutes.

Preheat the oven to 350 F.

Evenly distribute the remaining ¼ cup of melted butter over the tops of the cupcakes.

Bake for 20 minutes or until the tops are golden.

Apple Cider Glaze Instructions

In a medium-sized bowl, mix powdered sugar and apple cider until fully combined.

These look amazing! Last week I made cinnamon apple cupcakes with cinnamon cream cheese frosting but this cinnamon roll idea looks extra drool worthy! I will definitely have to take a stab at these! Thanks :)